Moreno-Trujillo, T.R.; Perez, E.; Verardo, V.; GarcÃa-Villanova, B.; Guerra-Hernández, E.J.
Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa. Foods 2024, 13, 829.
https://doi.org/10.3390/foods13060829
AMA Style
Moreno-Trujillo TR, Perez E, Verardo V, GarcÃa-Villanova B, Guerra-Hernández EJ.
Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa. Foods. 2024; 13(6):829.
https://doi.org/10.3390/foods13060829
Chicago/Turabian Style
Moreno-Trujillo, Thayra Rocio, Elevina Perez, Vito Verardo, Belén GarcÃa-Villanova, and Eduardo Jesús Guerra-Hernández.
2024. "Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa" Foods 13, no. 6: 829.
https://doi.org/10.3390/foods13060829
APA Style
Moreno-Trujillo, T. R., Perez, E., Verardo, V., GarcÃa-Villanova, B., & Guerra-Hernández, E. J.
(2024). Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa. Foods, 13(6), 829.
https://doi.org/10.3390/foods13060829